Chicken Tortilla Soup
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Posted on Monday Feb 28, 2011 at 4:06 PM  
This one sounds a little weird. Heck, it smells a little weird, because of the curry. But, it's absolutely delicious! Definitely use Smoked Chicken if you have any!

Chicken Tortilla Soup
Yields: ~ 1 gal

2 T olive oil
1 Red bell pepper, julienned
1 Green bell pepper, julienned
1 c yellow onion, julienned
15 oz can tomato sauce
1 T + 1 t chili powder
2 t curry
2 t poultry seasoning
2 t powdered garlic
¾ t cayenne
2 ½ t salt
¼ c cilantro, chopped
1 chicken, cooked, picked, and rough chopped
1 qt Chicken stock
1 c white wine
4 flour tortillas, cut into strips and deep fried
chopped green onions
grated cheddar cheese
sour cream

In a large, heavy-bottomed soup pot, sauté the bell peppers, and onions in the olive oil. Add the tomatoes with the chili powder, curry, poultry seasoning, garlic, cayenne, salt, and cilantro. Cook over medium heat for 5 minutes. The mixture may stick to the bottom of the pan. Scrape this up, as it will add to the color and flavor of the soup. Deglaze the pan with the white wine, stirring and scraping as much of the brown fond up as you can, then add the chicken stock and chicken. Simmer until flavors marry, about 30 minutes. Check for the seasoning, then garnish and serve.
NOTES: You may substitute one smoked chicken, picked and rough chopped, for the cooked chicken. If you don’t have access to smoked chicken, you can get a similar result by omitting the cayenne, and using about 1 t of chipotle puree.
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